The first restaurants in 18th-century Paris, were most likely a basic affair. No Instagrammable wall murals, no mixology or molecular cooking. The rise of these now commonplace restaurant features is an example of...
READ MORE
This past February, the Eagle Eye team was pleased to take part in the “Marketing Beyond Your Walls” panel at RC Show 2019. The panel discussed how F&B professionals can leverage digital technology...
READ MORE
I think it goes without saying that the most fascinating and sought-after effect that caffeine intake offers the majority of its consumers is an increase in physical and/or mental performance. It’s one of...
READ MORE
Kickstarting our lives every morning, coffee has surpassed water as the most consumed beverage in this country, according to a 2018 study by the Coffee Association of Canada, with roughly three-quarters of adult...
READ MORE
Anyone who’s been to Peggy’s Cove in Nova Scotia has also likely visited The Sou’Wester Restaurant and Gift Shop near the famous lighthouse. Whether serving tourists, supporting local and other Canadian artisans through...
READ MORE
Brands are encouraging eco-conscious consumption in ways that seamlessly integrate into consumer lifestyles The question of what it takes to promote eco-conscious eating habits and lifestyles is a heavy but important one, given...
READ MORE
Do you want the IPA again?” The bartender asked me. I was at an upscale brewpub in Ontario. “Yes please,” I said, handing her my empty glass. She took it, expertly inverted it...
READ MORE
Here we look at the fastest-growing healthy claims on Canadian menus over the latest three-year period. As consumers increase consumption of healthy fare and evolve their definitions of health to become more holistic,...
READ MORE
Caffeine is, in many ways, the ultimate example of something we all love while, at the same time, we love to hate. In fast paced industries, like the food services, it’s inevitable that...
READ MORE
Pour la version française, cliquez ici. Jeroen van Helvoirt is originally from the Netherlands, where he trained as a pastry chef. His creativity and curiosity led him to travel the world and work...
READ MORE